Turkey Noodle Soup
By Joan Schleisman
6 cups homemade turkey stock, recipe follows
1 recipe homemade egg noodles, recipe follows
2 cups cooked turkey, diced
2 cups edamame
1 cup carrot, sliced into 1/4 inch rounds
1 cup celery, diced into 1/4 inch pieces
1 yellow summer squash, cut into bite-sized pieces
2 cups kale, cut into bite-sized pieces
Bring the stock to a boil, then add the turkey, edamame, carrots and celery. Return to boil for 5 minutes, add egg noodles, then return to boil for another 5 minutes. Add squash and kale. Return to boil for another 5 minutes. Salt and pepper to taste. Serve and enjoy.
Homemade Turkey Stock
Bones of 1 turkey
3 stalks celery
3 cloves garlic, skinned
1 large onion, cut into large wedges
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
water to cover
Roast the turkey carcass in a 350 degree oven for 40 minutes. Place turkey, celery, garlic, onion, carrot, bay leaf and thyme in a large stock pot. Add enough water to cover all ingredients completely (approximately 18 cups). Bring all contents to a boil. Skim any foam off the top as it rises to the surface. Reduce heat to a strong simmer and simmer for 4 hours.
At the end of 4 hours, strain stock through large sieve, then again through smaller one to remove all particles. Discard solids as all flavor in them is gone. Reduce the stock to one third the original volume of water added, 6 cups. Stock is ready to use.
Homemade Egg Noodles
1 cup all purpose flour
1 egg, beaten
1/2 teaspoon salt
2 tablespoons milk
Combine egg, salt and milk, and add enough flour to make a stiff dough, up to 1 cup. Roll to 1/4 inch thickness on a floured surface. Let dough stand for 20 minutes, then cut into 1/4 inch wide noodles with a pizza cutter. Hang noodles to dry for 2 hours. Noodles need to be cooked for 10 minutes in a boiling liquid, such as in the recipe above.
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